Bukidnon - Omniroast
Bukidnon - Omniroast
SWEET. FLORAL HINTS. WINEY.
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Variety: Arabica Typica/Catimor
Altitude: 1,200+ MASL
Processing: Washed
Flavour Notes: Bright acidity with wine-like undertones and sweet floral hints.
Roast Profile: Omniroast - versatile for espresso and filter
The highlands of Bukidnon, located in the heart of Mindanao, serve as the "food basket" of the Philippines. Within this fertile province lies Sil-Ipon, a community perched on the rolling plateaus and volcanic foothills of Mount Kitanglad. At elevations ranging from 1,100 to 1,500 meters, the deep, nutrient-rich volcanic soil and consistent rainfall create a lush sanctuary for Arabica and Fine Robusta to flourish.
The farmers of Sil-Ipon, many of whom are members of the Talaandig and Higaonon indigenous communities, treat coffee as a sacred connection to their ancestral lands. Farming here is an act of patience; the "Bukidnon Sweet" profile is born from a unique combination of high-altitude stress and meticulous post-harvest care. Unlike the forest-grown coffee of the north, Bukidnon farms often benefit from wide-open plateaus where the sun helps concentrate brix levels (sugar content) within the fruit.
Quality is managed through a blend of traditional wisdom and modern precision. Farmers often use a natural (dry) process to enhance the coffee's inherent sweetness, drying the whole cherries on raised beds under the equatorial sun. This allows the sugars from the fruit pulp to soak into the bean, resulting in a cup characterized by notes of brown sugar, ripe stone fruit, and a honey-like finish. Local cooperatives work closely with these smallholders, providing solar dryers and moisture meters to ensure the "sweet" reputation is maintained to international standards.
Coffee in Sil-Ipon is a vehicle for social transformation. It has empowered indigenous farmers to become entrepreneurs, moving away from subsistence farming toward specialty trade. By focusing on high-quality "sweet" microlots, these families are not just preserving their environment, but securing a prosperous future for the next generation of highland growers.
Variety: Arabica Typica/Catimor
Altitude: 1,200+ MASL
Processing: Washed
Flavour Notes: Bright acidity with wine-like undertones and sweet floral hints.
Roast Profile: Omniroast - versatile for espresso and filter
The highlands of Bukidnon, located in the heart of Mindanao, serve as the "food basket" of the Philippines. Within this fertile province lies Sil-Ipon, a community perched on the rolling plateaus and volcanic foothills of Mount Kitanglad. At elevations ranging from 1,100 to 1,500 meters, the deep, nutrient-rich volcanic soil and consistent rainfall create a lush sanctuary for Arabica and Fine Robusta to flourish.
The farmers of Sil-Ipon, many of whom are members of the Talaandig and Higaonon indigenous communities, treat coffee as a sacred connection to their ancestral lands. Farming here is an act of patience; the "Bukidnon Sweet" profile is born from a unique combination of high-altitude stress and meticulous post-harvest care. Unlike the forest-grown coffee of the north, Bukidnon farms often benefit from wide-open plateaus where the sun helps concentrate brix levels (sugar content) within the fruit.
Quality is managed through a blend of traditional wisdom and modern precision. Farmers often use a natural (dry) process to enhance the coffee's inherent sweetness, drying the whole cherries on raised beds under the equatorial sun. This allows the sugars from the fruit pulp to soak into the bean, resulting in a cup characterized by notes of brown sugar, ripe stone fruit, and a honey-like finish. Local cooperatives work closely with these smallholders, providing solar dryers and moisture meters to ensure the "sweet" reputation is maintained to international standards.
Coffee in Sil-Ipon is a vehicle for social transformation. It has empowered indigenous farmers to become entrepreneurs, moving away from subsistence farming toward specialty trade. By focusing on high-quality "sweet" microlots, these families are not just preserving their environment, but securing a prosperous future for the next generation of highland growers.
Known as the "Food Basket of Mindanao," Bukidnon is a landlocked province located on a wide plateau in Southern Philippines. Its landscape is characterised by rolling grasslands, deep canyons, and the majestic mountain ranges of Mt. Kitanglad and Mt. Kalatungan.The province boasts a cool, moist climate year-round, making it an agricultural paradise, with vast pineapple, banana, and coffee plantations.
Known as the "Food Basket of Mindanao," Bukidnon is a landlocked province located on a wide plateau in Southern Philippines. Its landscape is characterised by rolling grasslands, deep canyons, and the majestic mountain ranges of Mt. Kitanglad and Mt. Kalatungan.The province boasts a cool, moist climate year-round, making it an agricultural paradise, with vast pineapple, banana, and coffee plantations.
Ich habe mir ein paar Probepackungen á 100gr unterschiedlicher Kaffeebohnen gekauft (Ich freue mich sehr, dass die Special Coffees es von den Philippinen endlich hierher geschafft haben 🥳) und war sehr gespannt auf den Geschmack und die Qualität. Hier kommt die erste Bewertung von den 6 Sorten:
Den Bukidnon habe ich als Probe für Filterzubereitung bestellt und diesen in der Chemex zubereitet:
WOW! Ich bin positiv echt überrascht! Alleine schon beim Öffnen der Packung (Tolle Idee mit den Mustern) lässt sich durch Geruch und Aussehen die Qualität erahnen. Ein sehr gleichmäßiges Röstbild und die wunderbaren Duftnoten, die die Rösterei schon unter Geschmacksprofil beschrieb, begeistern mich. Kommen wir zum eigentlichen Geschmack vom ersten Schluck der frisch gebrühten Arabica:
Dabei kommt besonders die Süße hervor und es ist leicht fruchtig! Der Kaffee hat wenig Säure und einen dichten Körper (also fühlt sich beim Trinken angenehm voll/cremig und leicht intensiv an). Kompliment an Farmer und Röster (und natürlich an den Vertrieb/Logistik 😉) Ein super Start in die Reihe! Der wird in meine morgendliche Kaffeeroutine eingebaut. Top Empfehlung für Pour-Over👍
Hier das Rezept mit der Chemex:
-Kaffeewaage mit 0,0 gramm Anzeige
- Gefiltertes Wasser (in meinem Fall, Münchner Leitungswasser und Brita Kaffeewasserfilter)
-Wassertemperatur 96°C
-38gramm Kaffee
-Mahlgrad Commandante 24 Klicks
Zubereitung:
-Kaffee mit Wasser (ca. 60gr) anfeuchten für 30 Sek (Blooming)
-nach 30 Sek in kreisenden Bewegungen bis ca. 180gr Wasser auffüllen
-15 sek warten
-dann in kreisenden Bewegungen bis ca. 360gr Auffüllen
-15 Sek warten
-dann in kreisenden Bewegungen bis ca. 600ml (ca. 586gr auf der Waage) Auffüllen
- Die Brühzeit sollte dann zwischen 4 und 5 Minuten gestoppt werden. Empfehlung 4:30 Minuten bei diesem Kaffee (kurz bevor die Bitterstoffe extrahiert werden)
Magustuhan mo sana ang pagkain!!
„Warum keine 5 Sterne? Weil ich mir 5 Sterne nur für Kaffees aufhebe, die mich wirklich restlos umhauen. Der Bukidnon ist großartig, sehr sauber und aromatisch, aber für die volle Punktzahl fehlt mir noch das gewisse Extra, das ihn für mich komplett unvergesslich macht.“ Kleinigkeiten wie ein fehlender QR Code auf der Verpackung (Weiterleitung zur Kaffeeseite) sowie die Info ob es ein Single Origin oder sogar Micro Slot (also eine Farm) ist, haben dabei auch einen kleinen Einfluss.
